Nibbles of Tidbits, a Food Blog

We tried Burger King’s new Mac N’ Cheetos (pictured) — Macaroni and Cheese inside fried batter shaped like Cheese Puffs.  The Macaroni and Cheese in Burger King’s ad looks creamy and their “Cheetos” appear to be dusted with an orange, cheesy powder, but in person they look different.

I hate to report it, but they kind of look like little fried turds — That’s from a consensus of three tasters.  Burger King’s Mac N’ Cheetos were darker than expected and had no visible orange flavored powder, like Cheetos and Cheese Puffs do.  If the batter is supposed to be made with Cheetos, we couldn’t taste the Cheetos flavor in it.  And the Macaroni and Cheese inside was very dry.

I didn’t want more than just one Cheeto.  That’s not good.  I didn’t expect them to be great, but they’re just plain funny and bad, like crazy Fair food.  Maybe BK should wrap them in Bacon, JK.  I waited in line too long for them, and the first BK I went to ran out of them, while I was stuck in the drive-thru.  That wasn’t good either.  I wish I could report better, but three tasters on behalf of Nibbles of Tidbits do not want them again, though all appreciate the fun concept of ’em.

Our garden and Tomatoes continue to flourish — Yeah!  Now I must put all to good use.  I’m currently oven roasting the pictured Cherry Tomatoes at 200˚ in the oven for approximately 4 – 5 hours.  They always turn out great that way.  And I’m contemplating what to do with the rest of them.  Most likely they’ll become a Soup or Sauce, or just had with a little Olive Oil, Kosher Salt and freshly ground Black Pepper.  We’re growing Basil too, a supplement for all the big plans.

As for the pictured Corn, we plan to set it aside until October.  They are beautiful and hard as a rock. We thought we were growing edible Yellow Corn, but found these under the husks.  Not sure if it’s something we did or if the baby plants were wrongly marked.  Either way, we’re pleasantly surprised and look forward to seeing what our other corny-children will look like. 😉  It’s exciting.

Creamistry Ice Cream — Because Liquid Nitrogen is so cold, it causes the Milk particles to stay very small creating an ultra-smooth creamy texture, Creamistry reports, and after having it, I think it’s the creamiest Ice Cream I’ve ever had.  It is CREEEE-MEE!  Creamistry Ice cream is made using Liquid Nitrogen while you watch and wait.  Fresh ingredients are frozen fast.

Chosen ingredients are frozen at 321 degrees turning all into a creamy goodness.

Choose your SIZE, pick your BASE, and then choose your FLAVOR and TOPPINGS.

I chose the PREMIUM BASE, Strawberry flavor with Roasted Almonds for a topping.

The Liquid Nitrogen fogs up the place like dry ice — It’s fun to watch, though a little hard to see.

I met a family in line who traveled from San Clemente to Irvine just to get Ice Cream here.

I liked it more than I expected and now find myself craving its creamy texture and want to try other flavors.  Creamistry offers a multitude of flavors and toppings creating a slight dilemma when choosing.  I must go back to try more.  It can take some time getting through the line when it’s long and it’s not cheap, but a little goes a long way.  It’s ultra-rich, creamy and good.

I wanted to ask more questions about the process and see all clearly from start to finish, but it was a busy day at Creamistry in Irvine.  It’s already loved by others, I’ve seen and heard, and now I like it too.  It’s not just another Ice Cream.  It’s fun to experience and different to taste.

Have you ever tried Ethiopian food?  I hadn’t until recently.  Do you know anything about it?  I just moved to Fullerton near several Ethiopian restaurants.  Curious about them, I researched ‘local Ethiopian food’ to learn which is best.  Since those closest (Tana, Abyssinia & Merhaba) had good reviews on Yelp, I became less clear where to go, thus I tried and compared them all myself, along with my adventurous husband – One Vegetarian Combination Plate at a time, served on Injera, a sourdough-risen flatbread with a slightly spongy texture.

We started our Local Ethiopian Food Tour’ at Tana Ethiopian Restaurant (above) on La Palma Avenue in Anaheim.  It’s located in a small strip mall and doesn’t look like much on the outside, but inside it’s relaxed and smells like something good is cooking.  Don’t be timid to go inside, everyone’s nice — A common theme of all three.  There’s a better world inside each.

We had a Vegetarian Combination Plate at each restaurant — It’s a varied combination of Shiro Wot, Kik Alicha, Gommen, Yemiser Wot, Sinegkarya, Lentil Stew, Potato & Carrot Wot, etc., which generally translates into Cabbage, Spinach, Potatoes, Carrots, Lentils, Split Peas, Green Beans and/or Chard cooked with Onions, Garlic, Ginger, Chili Powder, Turmeric and other spices.  A Wot is a thick stew of different vegetarian and non-vegetarian types.

Inside Tana (above) — Toasting with African Beer.  Beer & Wine is served at all three.

No utensils are provided — You eat with your hands using the Injera.  It appears most meals are served on it and more is provided on the side.  We didn’t take lessons on how to eat.  We just tore-off a piece of Injera, pinched a little Wot and ate it.  It worked well and made us full.

The Injera can be quite filling — Towards the end, I wanted a fork to eat less of it.

Abyssinia Ethiopian Cuisine (below) is the second Ethiopian restaurant we tried in Anaheim, California — It’s located off West Lincoln Avenue and it too is unfancy on the outside and welcoming inside.  Its Vegetarian Combination Plate also offered ten unique dishes.

Both Vegetarian Combination Plates thus far had similar dishes with a Salad.

Except for the Salad, most dishes are served warm, though above had additional cold dishes.

Inside Abyssinia Ethiopian Cuisine (above) — Toasting with Honey Wine & African Beer.

We also tried their Doro Wot aka Doro Wat – A Spicy Chicken Stew made with Chicken Legs and Hard Boiled Eggs.  The Sauce was flavorful and the Chicken was tender, but there wasn’t enough of it — Abyssinia’s Vegetarian Combo was more filling than their Doro Wot.

And finally, we tried Merhaba East African Restaurant (below), last on this tour, but certainly not least.  Consistent with the others, its exterior isn’t pretty, especially sandwiched between an Emergency Walk-In Center and a Thrift Store, but there’s a friendly escape inside.

As shown, Merhaba’s Vegetarian Combination Plate (below) has six dishes and no Salad.  It includes fewer dishes than Tana’s and Abyssinia’s Combos, but we both liked Merhaba’s plate the best.  Each dish had an abundance of flavor.  It’s quality, not quantity at Merhaba.

It’s funny… I was least excited to go to Merhaba, mostly because it has less of a presence online, but it may now be my first pick.  It’s similarly comfortable inside too (below).

Cheers to Merhaba with a different African Beer.

Next time we’ll try their special Coffee (below), which is served after a ceremonial process.

As reported, Tana Ethiopian Restaurant, Abyssinia Ethiopian Cuisine and Merhaba East African Restaurant are indeed good and worth a visit and more.  All should definitely try Ethiopian food.  Contrary to what some think, Ethiopian food is filling and appetizing.

The World Famous Islamorada Fish Company Restaurant is attached to Bass Pro Shops.

It’s where I tried Alligator for the first time — It’s on their menu, when it’s in season.

Alligator (pictured at top and above) is a bit tough — Its texture reminds me of Frogs Legs.

I had to try Alligator at least once — Done.  It doesn’t taste like Chicken, as some say.

Other than that, we’d go back to Islamorada Fish Company just for its gorgeous aquarium.

And the pictured Catfish Po Boy and Cobb Salad — Both were great with a giant Beer.

We LOVE Bass Pro Shops, which is more of an amusement park or museum than a store.

I’m not sure about all Bass Pro Shops, but Rancho Cucamonga has its own Fudge Shop too.

Umami:  A taste sensation that is meaty or savory and is produced by several amino acids and nucleotides (as glutamate and aspartate) — It’s the definition of Umami.  Understand now?

How about this… Umami is a savory taste, one of the five basic tastes (together with sweet, sour, bitter and salty).  A loanword from the Japanese, Umami can be translated as “pleasant savory taste” — It’s basically a description, NOT specific ingredients.  I didn’t know all this.

Pictured is the Original Umami Burger from the Umami Restaurant Group’s Umami Burger.

And Beer Battered Onion Rings from Umami Burger’s Sides Menu.  They were good, but I prefer thinner Onions.  Theirs are thick with too much Onion — Not sure if they are always like that?!

As for the famous Original Umami Burger, I regret to inform that we thought it was just okay.  I’d heard great things about it over the past couple years, but we didn’t find it mind blowingly different.  It’s quite rich actually.  We like its ingredients… Shiitake Mushrooms, Caramelized Onions, Roasted Tomato, a Parmesan Crisp and Umami Ketchup, but idk — It was pleasantly savory, but other Burgers have been even more pleasantly savory, if allowed.

It’s not inexpensive, but had to try it and you may still want to too.  I’d like to try Umami Burger’s Ahi Tuna Burger.  It looks and sounds impressive, like many of Umami Burger’s other Burgers.

2014 Food Trends:  Fish Heads, Fish Heads, roly poly Fish Heads — Eat them up, yum.  Well, not sure about the YUM part, but it appears Fish Heads and Fish Collars will be popular in 2014, so some say.  Oh boy!  And other, more desirable sounding food trends include… Haute Jewish Deli items, eating with your hands, raw Beef, house made Hot Sauces, Parfaits, Bugs, locally sourced everything, heirloom Beans, Peanuts and field Peas, reconsidered Rice, Ice Cream Sandwiches, edible food packaging, Tea, and Gluten-free products continue to grow.  All are reported about in detail here, here, here, here, here, here and here.  Happy eating!

Veterans and active-duty military personnel deserve to take advantage of the day.  It’s Veterans Day and many want to say thanks!  Several restaurants and others are offering FREE meals.  Those qualified should plan their schedule around the options — Start here.

Sandwich, Handwich (and Panini’s too) — It’s time for this many of them in August.

Frog Legs — We finally tried them and don’t think they taste like Chicken.

Yes, they look like a pair of Frog Legs (below).  Not terribly appetizing, butt [if you know what I mean] we ate them — You could think you’re eating a Chicken Wing around some parts, but they really don’t ‘taste’ like Chicken, as told by people who have and haven’t tried them.

Frog’s Legs have more of an aquatic flavor and tough fish texture, with the look of an extended Chicken Wing — We would like them better if they had the texture of Chicken.  They’re not something we need to have again.  It’s officially checked off our crazy food list.

The flavor is hard to describe, perhaps Chicken is an easy way out — I get it now.

Today is National Hamburger Day in May, National Hamburger Month — It’s okay, have one.

The only way to have a Cupcake is with a Brownie in the middle — It’s the Burger part of the pictured Hamburger Cupcake.  To make the rest, simply cut a Yellow Cake Cupcake in half, top with a round-cut Brownie, yellow (for Mustard), red (for Ketchup) and green (for Lettuce) Frosting, and then top with other half of the Cupcake and Sesame Seeds.  Dessert of the day.

I prefer an Iced Tea and small Cheeseburger, but like the photo and others linked here.

May your day be filled with Jelly Belly Corn on the Cob, quartered Orange Starbursts, Green Apple Runts, Caramel Sauce Gravy, Yellow Starburst Butter and Graham Cracker Chicken.

Don’t pass up allowable time to pull one over — Photo credit and recipes are here and here.

Get off your phat phone and eat it.

I like Pistachios, but its advertisers make me want Cashews — Ever seen a Cashew Tree?

Finally inside The Arboretum, our Los Angeles Fantasy Island this day — Ever been there?

We fed turtles (and crazy fish) Cheerios left on the dirt by others — They loved ’em.

The turtles didn’t have much of a chance for a Cheerio with the big-mouthed fish in the water.

And birds stood by scouting for plentiful small fish (and whatever else).

Across the lagoon is the bell tower where Tattoo famously exclaimed “De Plane, De Plane.”

There’s beauty and wonder at The Arboretum — It’s an exploratory way to spend the day.

Bring a camera, cold beverage and good walking shoes to be prepared to see all comfortably.

Food Garden Coming Soon — For those who don’t eat insects, live fish and dirty Cheerios.

A peek inside the old Santa Anita Depot — In photo vintage cooking utensils weave between reflections of today, behind me and up close, as we reflect about life yesterday.  See it?

All this splendor is there for YOU to see.

Below is the Queen Anne Cottage seen on Fantasy Island.  Do you remember it?  Some outdoor scenes were filmed around the Los Angeles County Arboretum & Botanic Garden.

It sure was peaceful lounging on the Queen Anne Cottage porch.

Already an adventurous day, before heading to Santa Anita Park nearby for its last weekend.

In some views there’s a (temporary) gap of space at the top of this blog.  We know and want it fixed soon too.  All else is well here otherwise, except the Wicked Witch of the East, though looks fairly simple to recreate with fondant and an upside-down Chocolate Cupcake.  Please endure the calamity and look beyond the illustrative Cupcakes or make some.

04/13/12 Update: The display issue appears fixed. Let’s hope it doesn’t revert back (again).

Though the MENU is limited at In-N-Out Burger, their secret (up to you with what’s on hand), and Not-So-Secret MENU can seem unlimited.  Forget the Double Double, opt for a 100 X 100.  Can you imagine how long it would take in the drive-thru, which usually takes long enough?!

I’m most excited about the Canelés, the so-called New Cupcake (left), a favorite in Bordeaux and the Turkish Lokma (right) that would be discovered on a Doughnut World Tour. You should be seeing more of both in 2012 according to The Official James Beard Foundation Blog. Other Food Trends I’m not so thrilled about, especially Diminishing Portion Sizes — I’d prefer to see diminishing prices.  All 2012 Food Trends are published on Delights & Prejudices.

It’s parade day for yellow, in stride after orange, green and purple — And the band played on.

Continuing here with another pictorial post highlighting color, this of a highlighter, emphasized.

Medley of yellow food from the earth and some hand prepared — Photo credit here.

Yellow Tomato Carpaccio, more striking than red, to be featured before or after blue.

I like the Missing Tooth Emoticon and Invisible Emoticon above. 😉

Yellow Spotted Boxfish, admired and not eaten here — So much to see under the sea.

And above sea level there’s bountiful yellow food to view, get the hue, yes even some roux.

I’m in awe of the contest winning photo above — It’s so incredibly beautiful.

It’s reported… YELLOW FOOD is favored by Rock ‘N’ Rollers — By Korn, Corn, the Banana? 

And Yellow Squash like to dance — Get a pan will ya.

I didn’t see the pictured Hamburger on Yelp’s Burger Blitz or anywhere else for that matter, but did see others I’ve tried and some I’ll need to try on their “Most Wanted Patties In Town” list.  If you were to eat this monstrosity, you may turn into a Burger, as it probably weighs more than you.  Do you think it’s possible for one to finish it?  Do you think a giant fork would help?  It likely wouldn’t matter, but an extra stomach (or two+) would surely be in order.

These were our neighbor’s Burgers at Slater’s 50/50 Burgers by Design in Anaheim Hills.  I’ve never seen one that big.  We were there to try The 50/50, Slater’s Signature with 50% Ground Beef and 50% Ground Bacon that comes with a Fried Egg, Avocado Mash, Pepper Jack Cheese and Chipotle Mayo.  It’s a crazy Burger joint — One gnarly report coming right up.